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Cut or smash the cucumbers. If you want the 'slinky' effect, lay the cucumber in between to chopsticks. Cut the cucumber into ¼ inch slices vertically, making sure not the cut all the way through. Flip the cucumber and cut into a 45 degree angle into ¼ inch slices.
Transfer the cucumbers into a bowl and add salt. Mix together and set aside for 20-30 minutes.
In the meantime, let's prepare the sauce. Combine soy sauce, sesame oil, sugar, black vinegar, gochugaru, chili oil, garlic, and sesame seeds. Mix together well.
After 20-30 minutes, rinse the cucumbers in cold water and pat dry well with a paper towel.
Transfer to a bowl and toss with the sauce mixture.
Serve and enjoy!